Formal Lunch & Dinner Menu

King prawns w chilli butter sauce, charred shallots, Chinese doughnuts

Raw hiramasa kingfish, fresh orange, fennel, chardonnay dressing (gf, df)

Red & golden beetroot w sweet olives, goat’s curd, pecan nuts, vinocotto (gf, v)

Fior di latte & silverbeet tortelloni w lemon brown butter, walnuts, fried sage (v)

Smoked duck breast w cured cabbage, cashews & lime sauce (gf, df)

Roasted pork belly w charred cipollini onions, coriander salsa & peanuts (gf, df)

Steak tartare w crème freiche, fried onion, wild rocket & crostoli

Steamed Murray cod w kombu soy broth, cucumber ginger salad (df)

Pan-fried ocean trout w heirloom carrots, shallot ginger relish (gf)

Eggplant parmigiana, smoked mozzarella w marinara sauce & basil oil (v)

Ricotta gnocchi w roasted king mushroom, shaved asparagus, pecorino (v)

Roasted free-range chicken w charred corn succotash, hazelnut brown butter (gf)

Confit duck leg w verjuice apples, sauerkraut & quince aioli (gf)

Grilled pork loin chop w glazed peppers, sage, bacon & fennel jam (gf)

Chargrilled lamb rack w chickpea miso, ancient grains, pistachio sauce (df)

280g Potoro scotch fillet MB4+ 21 day dry aged w green peppercorn sauce (gf)

Radicchio, baby cos, dill, mint, chives, chervil (gf, vg)

Shaved kohlrabi, green apple & cucumber salad (gf, vg)

Snow peas, green beans, snow pea sprouts & tahini dressing (gf, vg)

Fried cauliflower florets w quark, kale, smoked almonds, (v)

Carrots, mint yogurt, dukkah (v, gf)

Hasselback potato w kombu butter, garlic scapes (v)

Skin-on fries w garlic, parsley (vg, gf)

Dark chocolate mousse, pressed peaches, stone fruit curd (v, gf)

Tiramisu w hazelnut praline (v)

Crème caramel w dulce de leche & cream (v,gf)

Grilled banana, Messina vanilla gelato, butterscotch & hazelnut praline (v, gf)

Australian & imported cheese selection w quince paste, black grapes, muscatels & crisp lavosh (v)